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Shu Xiang Men Di - Top Ten Specialties of China (Tianheng Branch)

特色菜 · ⭐ 4.7

3rd Floor, Tianheng Grand Hotel, No. 432 Qingnian Road

Dishes

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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Peach Blossom Mountain Free-range Chicken Soup

  A nourishing soup made with free-range chicken and medicinal herbs like goji berries and red dates, slowly simmered for rich flavor and health benefits.
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  Yongzhou Blood Duck

  Yongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
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  Xiaoxiang Red Simmered Softshell Turtle

  Xiaoxiang Red Braised Softshell Turtle is made primarily from softshell turtle, combined with various spices and seasonings, and carefully prepared using the red braising cooking method. The dish has a bright red color, rich broth, tender turtle meat, and is highly nutritious.
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  Clay Pot Fish Head

  Stewed fish head with large fish head as the main ingredient, paired with tofu, green onion, ginger, and more, slowly simmered in a clay pot. The soup has a creamy white color, the fish meat is tender and fresh, the tofu is smooth, and it's rich in nutrition.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Crossing-the-bridge Rice Noodles

  Crossing-the-bridge rice noodles is a specialty snack from Yunnan, consisting of rice noodles, sliced meat, vegetables, and soup stock. The rice noodles are delicate and soft, the broth clear and flavorful, with rich ingredients that are gradually added to the hot soup to cook, preserving the fresh and tender texture of the ingredients.
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  Bridge Snowflake Beef

  A Yunnan specialty featuring tender snowflake beef quickly cooked in hot broth, served with vegetables and mushrooms for a rich, savory experience.
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  Special Fish Head in Pot

  Bazi特色鱼头 features fresh fish head with tofu, cabbage, and vermicelli, simmered in a special sauce and broth. After marinating, the fish head is slow-cooked in a clay pot, resulting in tender meat and rich soup.

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